Recipe by Sima Kazarnovsky

Carrot-Cheese Crumble Bars

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Dairy Dairy
Easy Easy
8 Servings

Come 3:00 Shabbos afternoon and I’m already thinking of my Shalosh Seudos moment with my coffee and cake. This carrot cheesecake does not disappoint. If you’re of the camp of people who can’t drink coffee past 10:00 a.m. (you amateurs with your healthy response to caffeine), rest assured that these bars can be enjoyed with a glass of milk or hot cup of tea. Decaffeinated, obviously. Yields 15 squares


Carrot Cake Base

  • 1 and 1/2 cups Mishpacha Flour

  • 1/2 cup brown sugar

  • 2/3 cup finely grated carrots

  • 1 teaspoon Gefen Cinnamon

  • 1/4 – 1/2 teaspoon ginger, to taste

  • 1/2 teaspoon salt

  • 1/4 teaspoon nutmeg (optional)

  • 1/4 teaspoon Gefen Allspice (optional)

  • 1 teaspoon vanilla extract

  • 1/2 cup canola oil

  • 1 egg

Cheese Filling

  • 1 teaspoon vanilla extract

  • 1 egg


Prepare the Carrot-Cheese Crumble Bars


Preheat oven to 350 degrees Fahreneit (175 degrees Celsius). Line a 9×7-inch (23×17-centimeter) baking pan with Gefen Parchment Paper.


Mix all the carrot cake ingredients in a bowl; it should be very crumbly. Press down two-thirds of the mixture into the pan, resembling a crust.


Mix all the ingredients for the cheese filling until smooth. Pour the filling on top of the crust. Crumble the remaining carrot cake mixture on top of the cheese filling.


Bake for 35 minutes. Cut into bars when cooled off substantially. This can be served straight from the fridge.


Prop and Food Styling by Goldie Stern
Photography by Felicia Perretti

Carrot-Cheese Crumble Bars

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